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tv   [untitled]    September 22, 2013 9:30pm-10:01pm PDT

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on workshops and we're guiding by four different values. they are up here on the screen. senses stimulated and values and connection to food and active voices. we have three of the students here who were involved this summer. i'm going to let them introduce themselves. they are going to tell a little story and in it, i hope you will see reflected these specific values. they may not be stories about school food but they are about food that is important to them. let's start off. introduce yourself and school. >> hi. i'm vanessa and i'm a
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-- soft moore the way i do this is by having a yelp account which is what a lot of other students have. what we do with this is me and my friends whenever we find a place that we like to go to, we read the reviews and when we have a free day, we decide to go here. i like that kids get to pick what they can eat. it gives them freedom and power. >> hi. my name is marco. i'm a sof moore at high school. what i experienced was eating dim sum salt and pepper pork shop with fried rice on the side. for me it sits, and what i felt
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was many different senses coming up and you know just telling me what was in the pork and in the rice. you know you could have felt the salt, the pepper and all that turning into one savery pork shop. and i could have felt fried rice being very different from steamed rise and how it's incorporated with many other ingredients as well. my value would be senses stimulated which made my day today. so thank you.
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>> hi. the value i chose was connected to food. my experience was 2 weeks ago instead of lining up in the long lines in the cafeteria, i decided to go to our school's garden and pick the tomatoes that we grew and eat those for lunch and i kind of just went to a supplies closet and took their apple cider vinegar and olive oil and made a tomato salad. what i liked about this experience is usually when i go to supermarkets, i'm worried about who handles my food or if there is pesticides or if i need to wash it. in this experience, i was the only one who touched it. i was the only one who cut it. i was the only one who handled it. the best part was it was convenient, easy and i knew where it came from which is right outside my
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school. >> so i want to thank the students for coming tonight. it's hard to get here on a school night. we are willing. thank you for joining us. though the ideas weren't specific to the cafeteria, they do reflect a lot of the ideas that you will be hearing tonight. to carry on the conversation, zeta reicher from the nutrition services will come and speak about the working of student nutrition. >> thank you, mark and to the students ambassadors. it was lovely to hear you this evening. good evening commissioners. it's nice to see you. i'm going to give a very brief high level overview of student nutrition services
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operations as we presented to you before on the complexities that are student nutrition. there are a lot of context and influencing conditions that nutrition fits in that are important to understand, the 10 design concepts that we are going to share tonight. so student nutrition has 250 different staff, 18 different routes serving 114 different schools. it is a large complex operation that serves approximately 22,000 lunches a day in addition to around 55,000 breakfast and 6,000 snacks. but within that complex
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system, we've identified four key financial levers that will be instrumental in bringing financial stability to the system. so, can which i will go over these flunl levels. there are three fluls, school policy, introduction to school and communities and families. these affect the four levers in our key influence on financial stability. for example, labor, it's subject to district policy. i'm very proud to say
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that sfusd has a strong commitment to pay a living wage to our staff. so that's is a financial corner stone of our stability. for example national policy. it affects our food cost because we are dependent on federal reimbursement rates and district policy affects student nutrition. an example of that would be our feeding every hungry child policy. that was written by commissioners on the board. that commitment to ensuring that every child has access to nutritious healthy meal regardless of the ability
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to pay has an affect on the nutrition. what this graph shows is basically of these four different levers that we can pull to achieve financial stability. the five areas of influence affect them each differently. for example the new revenue portion you will see is only a red portion of the pie which falls under student nutrition because that is one of the levers is to create new revenue sources which falls squarely within the control of student nutrition. you will see that it only covers the area of student nutrition. that's why with participation, it's a larger portion of the pie and you will see it extends beyond student nutrition to district policy and national policy.
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labor. between salaries and benefit we invest $6 million and that represents the annual budget. with kitchens not accept set up to -- we are not using our labor to full capacity. every year we have the reso, -- resource to serve 30 percent more. we have many dedicated nutrition staff. in terms of participation, there are significant room to grow. our daily breakfast and lunch participation is lower than the california state average. only 57 percent of our eligible students are participating in
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lunch as opposed to 70 percent which is the california state average. for our families that are full pay, only 13 percent of students that are eligible are participating as opposed to 22 california state average. food, in terms of food, we spend $9 1/2 million in food. we could be smarter about our food cost. with the high quality food standards and also due to cooking limitations at our existing kitchens, approximately $300,000 of our $700,000 commodity goes to not
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being uniformed. it's loss to inventory management, over production, the difference between the number of meals produced or served or wasted due to unannounced field trips. for their bulk inventory management is spread across many high schools and making monetary and management a challenge. the fourth is a revenue. this is an exciting new lever that we are funding on pulling. we have significant revenue potential beyond our traditional offerings. so student nutrition is uniquely positioned with access to a market of over 56,000 families in a food focused city. by using it's market access and physical kitchen access and implementing new innovative
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program beyond traditional breakfast and lunch. student nutrition could generate up to 1.2 in revenue beyond meals. while we have traditionally focused our presentations on these four levers, we are excited tonight to instead focus on 10 design concepts which will illustrate how we are using those four levers, influence and achieve financial stability. with that, i'm going to turn it over to my colleague, lindsey. she is going to introduce along with student nutrition staff, dolly and julia, the three experienced design concepts. >> good evening, everyone. i'm lindsey, a designer at ido and
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so fortunate to be a part of this process and life transforming experience for me. thank you for giving me this opportunity. i have dolly and julia that are going to experience the ideas that we've had over the course of 6 months. >> good evening, i'm julia garcia i -- that had opportunity to work on the prototype and i saw how the kids like to play and being able to serve themselves and not waiting in line. and i believe that this idea will make lunchtime a better experience for the students. >> hi. good evening. i'm the school cafeteria manager. i work in the school district cafeteria for 22 years. thank
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you. >> thank you. so what you see on the slide today here in front of you is sort of the vision for a student centered financially sustain able system where kids eat good food. it is a balance of student needs on one hand and the financial stability and the designs we are recommending all aimed to deliver on the student values and shift to a more sustainable future. >> so, the design strategy is an experience that is growing with each student stage. our students are with us over a decade and their needs evolve dramatically from prek to high school as we all learned during research. instead of one experience that we have today, we are recommending three age
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appropriate dining experiences. so at elementary school, we envision a communal eating experience where kids learn to pass food, serve each other and discover foods together. the experience is based and built around rituals and routines. in middle school we start to use choice with carts which supplement the lunch lines which help with all the long lunch lines and a cafeteria that supports different types of lunchtime activities and behaviors. in high school, we are supporting students busy lives by offering convenient food options. a smart meal technology which we are very excited about that let's them take control of their food choices. with that, i'm going to have one of the students
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actually talk about an experience that they are very excited about. >> one idea that they have that i'm really excited about is probably the car because i think it's a good opportunity to learn more about budgeting and it gives kids a good feel for credit card slicing which i think is fun. that's part of the reason why i really like it and also having the app is a good thing because we can give feedback to the system of people. >> dolly, do you have anything to add? >> i work in elementary middle school and high school. right now i work in -- serving more
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than 800. now i'm serving more than 600 already. with all these ideas, i'm looking for more to serve, i'm very happy to serve more to the students. by the way, i have some ideas, the ideas is i very appreciate it and i really, i am very happy. very very happy. like the mobile cart is especially for the elementary. you know how the elementary they sit at the round table and talk about the food. i think it's best for the mobile cart and they don't have to go online and wait. they have time to eat and find out what they are eating. the express line, like the vending machines, the grab and go, it
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benefits the students, parents, those parents don't have time to cook for the children. and especially the school stop. they can buy if they don't want to go outside they can buy it at grab and go and have time to stay in their classroom and read what they are going to do next to their students. and the smart meal intentional -- good to improve our service and the parents can look on the smart web, their children are eating. if more children eat in the classroom, like the reward and bonuses, it benefits everyone. and everything like
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the express goal, the smart car. all of this express grab and go, it will improve our food service and the quality. thank you. >> so with that i will hand it over back to zeta to talk about the 10 design recommendations. >> okay. just a quick note. during this project there was a lot about visioning and in and
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the democracy -- there was a lot of modeling which later on in the project the two converged and we used the model to pass some of the concepts and the experience design concepts that were being proposed. in terms of the model, we looked at over 10 courses of data including student nutrition data, evaluation from existing pilots, restaurants and other school food industry expert, delivery and storage experts. there were a lot of different numbers that went into the underlying financial models. our financial projections are confident starting points for understanding the magnitude of impact of the concepts. it will also help direct us to detect
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the pivotal assumptions that are part of the model. these projections will be updated as we refine the assumptions based on additional prototyping and pilots that will be necessary. we grounded the financial analysis on a very robust of data. we created a rich data set that combines monthly student meal participation behavior and other data such as academic performance and meal charges and other demographic data. our data includes nearly 60,000 students. it's the first time it's emerged with the sfchlt usd data allowing a deeper understanding of the school. using the data we created a model to project the impact of our potential future
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scenarios. it's implemented to move on to nutritional services and based on pilots and perrot types. -- prototypes. in the executive summary there is a page where it rates the different 10 design recommendations. so their figures on the initial cost and it says the initial cost is 1 time expenses required to start implementing the design. for example, the cost of additional vending machines of the mobile carts. the initial investment.
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when we say annual operating cost we mean new cost. the student nutrition will incur every year in order to operate the design. for example salary cost associated with a full time learning staff for the middle and high school. you will see that there are additional revenues from participation scenarios. so the potential additional revenue is shown through three different participation scenarios. so the first is 0 increase in participation. so what would be the financial impact if there was no change in the number of meals being served. the next was what would be the financial impact if there was a 10 percent increase in the number of meals that we serve and so on forthwith 20 percent. the numbers stated, the financial impact is net any new operating
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cost listed and any increase in additional labor required to handle increases and demands. depending upon the concept the participation increases to both lunch and breakfast. may refer only to lunch and some of them may refer to breakfast and lunch. those are all noted in the details. so, for the 10 design recommendations. we believe that by restructuring our labor and food operation, engaging more students to participate and boldly pursuing new revenue streams, we can achieve financial balance. so, here tonight we have a list of 10 recommendations, experience design recommendations that we
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are proposing. so, again, we've rated each of them by three different metrics. the first is the financial impact of the recommendation. how much long-term financial benefit will thv to the system, what is the potential benefit relatee to the one time financial cost and it's a rating of 1-3. the second rate is the emotional impact which is a core of a lot of the experience design concept. the emotional impact. how much does this benefit the student experience. the third is the effort to implement. how much will it take to implement, the easy -- the ease of the
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implementation and the collaborative shareholders and broken out by middle, elementary or high and does that apply to that experience design. so the 10 recommendations, vending machines, mobile carts, central warehouse and local sourcing, regional kitchen and prep and communal eating and space renovation, smart meal technology, learning layer, community portal and a community kitchen. now i will go through handful of these concepts in depth. the first one that we are going to discuss is central warehouse and local sourcing. our student experience vision in this concept is to diverse foods in
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our students middle through high school. managing through the warehouse and increasing demand for lower cost sf usd produced food. this is a shift in demand of sfud food to 50 percent. what this could look like operationally so this would mean we would lease an refrigerated space, warehouse and higher a one time central office employee to coordinate sourcing, contracts and menu planning. a central warehouse will save us better and direct
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supply serving and more fresh local food and it will be lower cost to the system. overall the shift will bring more variety to our menu which is key to the students secondary experience. secondly coupled with the regional kitchen and localized prep. we are proposed centralized food preparation for sfud meals at our middle and high schools in well equipped kitchens. our underlying financial concepts will increase our over all
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meals for labor our capacity and open up additional revenue streams. by specialize rule and having dedicated meals for prep and serve. what could this look like? this could be renovating up to three kitchens and have all kitchen occur the day of and delivered to the middle and high schools where it's served. additional revenue streams could include renting out the space during off hours, adult meals and catering and further which i'm excited about is the production kitchen also has an educational benefit which can be used by culinary clubs and
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projects as well. the third concept that we are going to discuss is called smart meal technology. these are two concepts rolled into one. our students vision of this is the interactive system that gives students a voice in school food. a loyalty rewards program that will also be dealt in the system to reward students for healthy choices. our underlying financial vision of this concept is an interactive system to use data to make it more efficient and tail -- taylored and engage students to participates and leave comments


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